Shelly's Recipe

HASH BROWN EGG BRUNCH

Category: Breakfast Casseroles

1 package (32 ounces) frozen shredded hash brown potatoes
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 medium green pepper, chopped
1-1/2 cups (6 ounces) shredded cheddar cheese
12 eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon pepper

Layer a third of the potatoes, bacon, onion, green pepper and cheese in a 5-qt. slow cooker coated with cooking spray. Repeat layers twice. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top.

Cover and cook on high for 30 minutes. Reduce heat to low; cook for 3-1/2 to 4 hours or until a thermometer reads 160 degrees. Yield: 10 servings.